Easy Chocolate Baked Oats (Printer-friendly)
Warm, fudgy baked oats with chocolate and banana for a wholesome morning boost.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup rolled oats
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - Pinch of salt
→ Wet Ingredients
05 - 1 ripe banana, mashed
06 - 1 cup milk (dairy or plant-based)
07 - 2 tablespoons maple syrup or honey
08 - 1 teaspoon vanilla extract
→ Add-ins & Toppings
09 - 2 tablespoons chocolate chips (plus extra for topping)
10 - 1 tablespoon chopped nuts (walnuts or pecans), optional
# How-To Guide:
01 - Preheat oven to 350°F. Lightly grease two small ramekins or an oven-safe baking dish with cooking spray or butter.
02 - In a medium bowl, whisk together rolled oats, cocoa powder, baking powder, and salt until evenly blended.
03 - In a separate bowl, whisk mashed banana, milk, maple syrup (or honey), and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir until just combined, being careful not to overmix. Fold in chocolate chips and nuts if using.
05 - Divide batter evenly between prepared ramekins. Sprinkle additional chocolate chips over the tops for extra richness.
06 - Bake for 22 to 25 minutes until oats are set and tops appear slightly cracked. A toothpick inserted in the center should come out moist but not wet.
07 - Let cool for 5 minutes before serving. Enjoy warm, optionally topped with a drizzle of milk or dollop of yogurt.
# Expert Advice:
01 -
- It tastes like dessert but happens to be packed with fiber and protein
- The texture is somewhere between a brownie and oatmeal cookies in the best possible way
02 -
- The ramekins will be very hot when they come out so use oven mitts
- These keep well in the fridge for 2 days and reheat beautifully in the microwave
03 -
- Use certified gluten-free oats if that is a concern for you
- Let the bananas get almost black before using for maximum sweetness